Fungus is rich in protein and various vitamins, which is of great benefit to our body. It can supplement the minerals that our body lacks. It can be said that fungus has high nutritional value. A kind of ingredient, and vegetarian fried fungus is a very simple but very suitable dish for people to eat. Next, we will introduce in detail the method of vegetarian fried fungus, so that everyone can eat fungus with unique flavor.

Method 1: Add appropriate amounts of fungus, green onions, salt, shredded ginger, carrots, dark soy sauce and water starch. Soak the fungus and blanch it for 8 minutes; cut the carrot into diamond-shaped pieces; heat a small spoonful of oil in a pan and stir-fry the shredded ginger and carrot; add the green onions and fungus and stir-fry for 15 seconds; add salt, dark soy sauce, and water starch to thicken it That’s it.

Method 2: Add appropriate amounts of fungus, oil, salt, sugar, chopped pepper paste, MSG and chopped green onion. Put oil in the pot, heat the oil to 90% heat, add the chopped chili sauce, add the fungus and stir-fry, add salt, sugar and MSG, stir-fry, then add the chopped green onion and serve.

Method 3: 400 grams of black fungus; 2 peppers, appropriate amount of oil, salt and cooking wine. Rinse the fungus in warm water for ten minutes, wash it, remove and filter the water and set aside; remove the stems of the peppers, wash them and cut them into pieces; set aside; heat the oil pan, add the peppers and saute until fragrant, then pour in the fungus and appropriate amount of cooking wine. Add salt and stir-fry for 3 to 5 minutes before serving.

Method 4: 250 grams of Chinese cabbage, 100 grams of water-frozen fungus, 25 grams of soybean oil, 3 grams of salt, 1 gram of pepper powder, 5 grams of soy sauce, and 5 grams of starch (corn). Wash the fungus and remove impurities; wash the cabbage stems, cabbage hearts, and cabbage leaves (remove the cabbage leaves) and cut the cabbage stems into small oblique slices; heat an appropriate amount of soybean oil in a wok, add pepper powder, and chopped green onion. Stir-fry the cabbage; then add the cabbage and stir-fry until it is oily and translucent, add the fungus, add appropriate amount of soy sauce and salt and continue stir-frying; when it is almost cooked, add humidified starch to thicken it and serve.

The above content is an introduction to the method of stir-fried fungus. We can cook according to our own preferences. The fungus we usually see comes in many forms, and some are dry fungus. After soaking for a period of time, some are compressed and can be used directly, but you still need to pay attention to foods that are incompatible with each other.